Make It

2. Add onion and garlic to pan and cook for 2-3 minutes or until onions are slightly translucent stirring frequently.

3. Add in the rest of the ingredients and cook covered for about 10-15 minutes or until zucchini and squash are soft. If you have a leftover fresh tomato and/or cilantro, go ahead and dice it up and add it in as well. Add salt to taste.

4. Transfer bruschetta to an airtight container and chill in the refrigerator for 1-3 hours.

5. Serve cold with sourdough bread, rye crackers or even spread over a whole slice of bread.

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Notes

This is a wonderful appetizer to serve on sourdough bread, rye crackers or even on a whole slice of bread. I came up with this recipe after being appalled at the price of a small jar of bruschetta at a grocery store. I looked at the ingredients and decided I could make that myself for less than half the cost! It is great for using up any leftover veggies and is very forgiving if you don't have all the ingredients. This recipe is always a big hit!